Started in 1985 when Mr. Ow Yong Mian Fatt, now the company's managing director, commercialised the family's business using the family's 'home-made' recipe and method of producing kaya or coconut jam packed under the brand 'Sunny' the meaning of which is bright and cheery.

Special grade farm fresh eggs are delivered daily. Fresh coconut milk from selected ripe old coconuts is extracted in the factory and immediately put in the slow cooker. Juice from fresh pandan (screwpine) leaves are used instead of articial flavours. The kaya is double-boiled in a slow cooker at simmering temperature over a time of more than six hours. This is where the home made taste and goodness is. That is what makes 'Sunny' kaya superior.

Made under the strictest hygienic conditions, the product is not touched by human hands even once in the process, as everything is handled by machines.

Uses
'Sunny' kaya is available in two variants, viz, pandan and caramel. The one with caramel hides the eggy smell whereas the pandan flavoured brings out the taste of delicious eggs. It blends deliciously with butter or margarine and other jams as well. Besides bread, 'Sunny' kaya can also be consumed when spread on biscuits (cream crackers), toasted bread, sandwich bread, waffle cakes, buns (man-tau), muffins, rice dumplings (chang), 'lemang and ketupat' (local favourites), roti canai, pizza, etc.

Storage
It is best to store 'Sunny' kaya in the chiller or refrigerator at an optimum temperature of 4 degree Celsius or below. Before use, you can warm it up in a microwave oven or a steamer to bring out the aroma of real fresh home-made kaya.

Nutrition
'Sunny' kaya is a nutritious product rich in protein, iron and many other essential nutrients and vitamins which is necessary in developing a strong and healthy body. Eating 'Sunny' kaya have always been good for you and researchers have identified that in healthy adults, daily egg consumption has been shown to raise blood levels of the so-called good cholesterol (HDL).

Export Market
'Sunny' kaya is now being exported as it is without any change to its recipe. In order to preserve the original taste of 'home-made' kaya and to lengthen the shelf life, it is refrigerated during transportation and also when displayed for sale for the export market.

Bun Fillings
The company also produces various bum fillings for manufactory use. These fillings are used by cake houses for making bread buns, puff pastries, swiss rolls, layered cakes, etc. It is also being used by frozen food manufacturers as fillings for frozen buns e.g., kaya bun, lotus bun, red bean bum, coconut bun, chocolate bun, etc. These buns are being exported world wide by our customers.